Ohn no khao swè

Another variation, called (Shwe Taung Khao Swe).,[2] offers a twist on the traditional flavors by mixing dry noodles with a coconut milk-cooked chicken curry.

The dish's popularity within the Memon community in Pakistan, particularly in Karachi, is attributed to its communal nature, often being shared at gatherings, prayer feasts, and family dinners.

These regional varieties reflect the diverse culinary landscapes of the area, blending local tastes with the foundational elements of Ohn No Khauk Swe.

It consists of egg noodles in a curry-like soup made from coconut milk, seasoned with curry powder and turmeric, which gives it a distinctive yellow color.

Khao Soi is traditionally served with chicken or beef, garnished with pickled mustard greens, shallots, lime, and ground chilies fried in oil.

Lak Sa, a creamy rice noodle soup featuring chicken and often shrimp, is enjoyed in Malaysia and various South Asian countries like Singapore, Thailand, and Indonesia.

Unlike its coconut milk-based counterpart, this rendition utilizes evaporated milk as a substitute, aiming to reduce the risk factors associated with high blood pressure.

By incorporating evaporated milk, the dish maintains its creamy texture and rich flavor while offering a healthier alternative for those mindful of their cardiovascular health.